Roasted Shallots With Thyme


10 shallots, peeled and halved
Extra virgin olive oil, ¼ cup + 2 Tbsp
Kosher salt, 1 tsp
Thyme, 5 sprigs


Preheat oven to 425 degrees F. Make sure shallots are peeled and cut into halves. 

Pour olive oil in a cast iron skillet or roasting pan. Place shallots on top, cut side down.

Drizzle with remaining olive oil, then season with salt. Cover shallots with your thyme springs. 

Roast for 25 to 30 minutes. 


4 servings

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